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Certain things just taste like summer, and corn on the cob is one of them. Popular kitchen wisdom used to dictate that the way to cook corn on the cob was to set a large pot of water to boil, run out to the garden, pick the corn, shuck it on the way into the house, and plunge it, post haste, into the boiling water. But now with the sweeter varieties of corn readily available at farmers` markets and grocers, a less frenetic approach is possible. Whether white, yellow, or variegated (like Butter and Sugar), the new sugar-enhanced hybrids are not only much sweeter and crisper, but they also measure their loss of sugar in days instead of hours. This affords the corn-loving cook (me) the luxury of building a fire in a backyard grill and cooking the corn in the way that I think best takes advantage of the sweet crispness of the ears.
The husks provide protection and flavor
I prefer to grill the corn while still in its husk, silk and all. This method seems to steam the corn to perfection while giving it a slight smokiness that brings out the corn flavor. Some people recommend soaking the husks before grilling, but doing this keeps the husks from charring and eliminates the smoky flavor that I find so desirable. Here`s how to grill corn my way:
Peel away the outer layers of husk. If the ears have many layers of husk on them, I`ll peel off the first few, leaving a few layers for protection, but allowing the kernels to see a little action.
Use a lively fire. I usually put the corn on the grill as soon as the initial flames from the charcoal (hardwood, not briquettes, please) die down and the coals are still red-hot. This way, I take advantage of all those Btus while waiting for the coals to settle down to the perfect temperature at which to grill meat or fish. Corn protected by its husk is very forgiving, so if a few flames lick the ears and light the husks, don`t worry. Take care, however, not to crowd the grill, which would choke off too much air to the coals.
Keep turning those ears. Grill the corn, turning often, until the first layer of husk is completely charred. Depending on your fire, this could take from around 5 to 10 minutes. You can push the corn to a cooler spot if you`re grilling other things for your meal, or transfer the grilled corn to a platter and keep it warm in the charred husks until serving.
Add a final kiss of smoke with the husks off. Just before serving, I sometimes peel back the husk and brown the kernels on the grill, turning the corn frequently. You don`t need to oil the corn for grilling directly like this, as it only takes a minute or so for it to develop a roasty color and a little additional smoke flavor. But if the corn spends too long on the grill without the protection of the husk, the kernels will become dry and a bit chewy.
To remove the corn from its husk, cut the stem end up to the bottom of the ear and peel back the husks and silk. You might need to brush away burnt silks. Now just dress the corn as you like: butter, olive oil, salt. I suggest my Lime-Cayenne Butter. You can find this Lime-Cayenne Butter at http://www.taunton.com/finecooking/pages…
Whether you eat it hot off the grill or in one of the ways suggested at right, grilled corn will enter your "taste memory bank" to epitomize the sweet taste of summer.

1 1/2 cups creamed corn
1 egg
1 1/4 cups cornmeal
1/2 teaspoon baking powder
1/2 teaspoon salt
1 dash cayenne pepper
oil
Mix corn and egg in a bowl.
In another bowl combine the dry ingredients.
Add the dry ingredients to the corn; stir until moistened.
Heat oil in pan, about 1/8 inch deep.
Spoon batter into hot oil, fry until golden brown, approx 3 minutes per side.
*You can substitute 1 tablespoon corn starch and 1 tablespoon water for the egg if needed, but an egg would be better.
or
yes you must blanch it. if not it will ruin you put it in boiling water until its color enriches or gets darker by a shade its about 3 to 5 minutes. then put corn in cold water until it cools down to room temp. then place in gal. freezer bag ( about 5 to 7 ears to the bag on average) place in freezer then when it comes time to eat place in boiling water for 10 minutes and enjoy.

Boiling water actually is in some way actually as simple as boiling water it self it mainly depends with the kind of heat you are using there are various ways that you can use to boil and this may really determine the time it may take for you to actually boil the corn,if you just put the corn into the cooking port and actually cover it with a loose lid it may take you something like ten to fifteen minutes but there is also the one that you may decide to cover it with a tight lid because one thing is that corn actually cooks well with steam just a certain amount of heat and the little water that is there can actually make the corn cook in something like fifteen minutes. .

You can actually boil corn in advance, this may be that you are arranging early dinner or maybe when organizing for a barbeque`s you can simply prepare the corn and then store it for later use it is possible to warm it for later consumption, for which you are just supposed to have to boil it once again to warm it again,or you can also use a microwave to warm the food again,it is quit possible to cook corn in advance for some later consumption,corn actually doesn`t goes bad to quickly it can stay for quite sometime so cooking it for later consumption can be very possible even though it may not be as soft as readily cooked will be.

There are many ways you can boil the maize while still it is on the cob,first of all you take the maize without peeling it and then you put into the cooking pot with water of about a quarter of the cooking pot,and then again it is going to depend with the source of heat you are using it should be just normal heat the one that doesn`t dry out the water inside th cooking pot,cover the maize an d leave it to cook for ten to fifteen minutes,the maize actually relies on steam to cook properly,after the fifteen minutes it is ready.

Of course it depends on the stain. I don`t know if this is available in your area, but I use a product called Soilove and I get it at the 99 Cents store. It does a good job on almost every stain. I have used is successfully for years.
get tehm wet and put them to dry in the sun ...... I asked this question two months ago and that is the best answer I tried ... some people suggested some pet stain removers but I never tried them because the sunlight thing worked ..... and the blowouts mean it is time to get a bigger sized diaper .....

In order to be able to boil white clothes,there are some few step in which you are supposed to follow first try and soak them for some time like 24 hours in bleach and water add half a-half cup of bleach to a pail, this can be done by use use of glowhite powder and remember you are not supposed to mix the clothes with any other colored clothes since they may fade and even worsen the situation .After that now you can remove your soaked clothes and wash normally.

I think corn do well and even test much better if it is freshly cooked.So the person is supposed to shuck the corns as he eat them immediately.Corns also have to cooked according to procedure,this is because,more than 10 minutes of cooking will not make your corn keep its shape. Boiling a corn is very easy, put some water in a pot and let it boil, then put your corn for 1 -10 minutes,This is the recommended time in order to enjoy their natural test.

You can boil a corn in the cob from 1 - 10 minutes, it depends on how soft you want it to taste, the more you boil it, the softer it will get. But be careful more than 10 minutes will not make your corn keep its shape.
Boiling a corn is very easy, put some water in a pot and let it boil, then put your corn for 1 -10 minutes, then get it out of water and let it cool down, season it with your favorite spices, salt and pepper will taste perfect.

Boiling the corns may require you to simply use the most common method of cooking,first you can remove the leaves and the dastardly little silks from the ear first, or remove only the toughest outer leaves and boil them in the husks. In the process of cooking, silks are more easily removed once the corn has been cooked. Put the ears in boiling water. Remember that,the lest time you cook the more delicious they become at most 10 minutes.

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